Laurelynn G. Martin and Byron E. Martin show you how to successfully plant, grow, and harvest 47 varieties of tropical fruiting plants — in any climate! This straightforward, easy-to-use guide brings papaya, passionfruit, pepper, pineapples, and more out of the tropics and into your home. With plenty of gorgeous foliage, entrancing fragrances, and luscious fruits, local food has never been more exotic.

    This is the original book compilation of Foxfire material which introduces Aunt Arie and her contemporaries and includes log cabin building, hog dressing, snake lore, mountain crafts and food, and "other affairs of plain living."

    This illustrated handbook escorts you through the steps of the brewing process and offers a unique curriculum that supports and enhances your knowledge of brewing basics.Inside, you'll find:- 18 world-class brewers, including Vinnie Cilurzo (Russian River), Sam Calagione (Dogfish Head) and Ken Grossman (Sierra Nevada) as they share their expertise in vivid, engaging interviews- Advice on sourcing the best hops, barley, wheat, and more; farm-to-table and seasonal brewing- Strategies for setting up your homebrewing workshop to master brewing chemistry 101- Methods for tinkering with nontraditional ingredients and extreme brews- Techniques for brewing mead, sour ales, and cider

    It covers yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. It includes sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer.

    Then explore whatever calls to you: take a crash course in water chemistry, try whirlpool hopping, brew a fruit beer, capture wild yeast, make your first Berliner Weisse, or kick the bottles and start kegging. Unique recipes cover everything from traditional parti-gyle stouts to a style-bending American wild ale.

    Today's hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist Ken Schramm introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to mead flavored with spice, fruits, grapes and even malt."-- from the book's back cover

    Author John Seymour, the father of the back-to-basics movement, shares his singular vision to transform lives and create communities. More relevant than ever in our hi-tech world, The Self Sufficient Life and How to Live It is the ultimate practical guide for realists and dreamers alike.

    We are in the midst of a massive cultural shift away from consumerism and toward a vibrant and very active counter-movement that has been thriving on the outskirts for quite some time — do-it-yourself-ers who make frugal, homemade living hip are challenging the notion that true wealth has anything to do with money. In Making It, Coyne and Knutzen, who are at the forefront of this movement, provide readers with all the tools they need for this radical shift in home economics.The projects range from simple to ambitious and include activities done in the home, in the garden, and out in the streets. With step-by-step instructions for a wide range of projects—from growing food in an apartment and building a ninety-nine-cent solar oven to creating safe, effective laundry soap for pennies a gallon and fishing in urban waterways Making It will be the go-to source for post-consumer living activities that are fun, inexpensive, and eminently doable. Within hours of buying this book, readers will be able to start transitioning into a creative, sustainable mode of living that is not just a temporary fad but a cultural revolution.

    Livestock expert Carol Ekarius helps you create a viable farm plan, choose suitable livestock, care for your animals’ health, and confidently manage housing, fencing, and feeding. Case studies of successful farmers provide inspiration as you learn everything you need to know to run a prosperous livestock farm and make the lifestyle of your dreams a reality.

    Salt-Cured Dilly Beans. Sauerkraut. Kimchi. Classic Hot Sauce. Cortido with Cilantro. Rosemary Onion Confit. Italian Tomato Relish. Chow Chow. Korean-Style Pickled Garlic. With Andrea Chesman's expert guidance, you'll love making these and dozens of other fresh, contemporary recipes for pickling everything from apples to zucchini. Beginners will welcome the simple, low-fuss methods and thorough coverage of pickling basics, including fermenting, and dedicated home canners will love the large-batch recipes and the stunning variety of flavors.

    This book examines methods for brewing ales suited to commercial and amateur brewers.

    Stretch the resources of your small backyard garden further than ever before, without devoting hundreds of hours to canning! This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth’s naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties of perishable fruits and vegetables.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

    Learn to use ingredients from your farmers’ market, grocery store, or even your own backyard to make deliciously fermented drinks. Lemon-Thyme Metheglin, Rose Hip Melomel, and Pineapple-Orange Delight are just the beginning of an unexplored world of delightfully natural wild wines. Cheers!

    Compact Farms is an illustrated guide for anyone dreaming of starting, expanding, or perfecting a profitable farming enterprise on five acres or less. The farm plans explain how to harness an area’s water supply, orientation, and geography in order to maximize efficiency and productivity while minimizing effort. Profiles of well-known farmers such as Eliot Coleman and Jean-Martin Fortier show that farming on a small scale in any region, in both urban and rural settings, can provide enough income to turn the endeavor from hobby to career. These real-life plans and down-and-dirty advice will equip you with everything you need to actually realize your farm dreams.